Mushroom Soup
Ingredients
- 2 cups fresh mushrooms - cleaned and chopped finely
- 1 tbsp olive oil
- 3-4 cloves garlic - chopped
- 1 tbsp butter
- 1/2 tbsp chopped fresh thyme or 1/2 teaspoon of Season with Spice's dried thyme
- 1 - 2 of Season with Spice's bay leaf
- 2 tsp Worcestershire sauce
- 1 cup chicken or vegetable stock
- 1 tbsp flour dissolved in 1 tbsp water
- Salt to taste
- 1/2 cup heavy cream
- 1/2 cup milk (skim milk is fine)
- Dash of Season with Spice's ground nutmeg
- Freshly ground black pepper to taste
- Fresh parsley or thyme for garnish
Instructions
- Heat olive oil in a sauce pan. Add butter and lightly sauté garlic on medium heat.
- Add in mushrooms, thyme, bay leaf and Worcestershire sauce. Cook over medium heat for 5 minutes, or until the moisture from the mushrooms disappears.
- Add in chicken broth. Stir occasionally until broth boils, then reduce heat and simmer for 10 minutes.
- Add diluted flour in, and stir constantly (while simmering) until the mixture thickens. Season with salt and nutmeg. Taste and adjust seasoning.
- Finally, add milk and heavy cream, and bring to a simmer. Turn heat off.
- Serve hot in your soup bowl. Add freshly ground black pepper. Garnish with fresh parsley or thyme if you have them on hand.
© 2013 Know Your Farms
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